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The representation is made on a temperature-relative humidity, instead of a standard psychrometric chart. The comfort zone in blue represents the 90% of acceptability, which means the conditions between -0.5 and +0.5 PMV, or PPD < 10%.
Wine is one of the few commercial product that can improve in flavour and value with age, but it can also rapidly deteriorate if kept in inadequate conditions. The three factors that have the most direct impact on a wine's condition are light, humidity, and temperature. Historically, the storage of wine was handled by wine merchants.
Climate charts provide an overview of the climate in a particular place. The letters in the top row stand for months: January, February, etc. The bars and numbers convey the following information: The blue bars represent the average amount of precipitation (rain, snow etc.) that falls in each month.
The wet-bulb temperature is the lowest temperature that may be achieved by evaporative cooling of a water-wetted, ventilated surface.. By contrast, the dew point is the temperature to which the ambient air must be cooled to reach 100% relative humidity assuming there is no further evaporation into the air; it is the temperature where condensation (dew) and clouds would form.
Wine cellar in Chvalovice, Czechia. A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae, or plastic containers.In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system.
The underlying psychrometric parameter data for the psychrometric chart and the Mollier diagram are identical. At first glance there is little resemblance between the charts, but if the chart is rotated by ninety degrees and looked at in a mirror the resemblance becomes apparent. The Mollier diagram coordinates are enthalpy and humidity ratio.
While temperature is typically visualized using a line, some climographs opt to visualize the data using a bar. This method's advantage allows the climograph to display the average range in temperature (average minimum and average maximum temperatures) rather than a simple monthly average.
When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, a w. Thus, water activity is the thermodynamic activity of water as solvent and the relative humidity of the surrounding air at equilibrium.